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Gluten Free Roasted Meyer Lemon and Brown Butter Pasta

If I’m being perfectly honest with you here, I have to admit I am NOT a big fan of winter. While I normally shiver and whine my way through the colder months of the year, there is 1 redeeming quality that I do look forward to. CITRUS SEASON!! I love citrus fruit and while Atlanta doesn’t have quite the variety we had in Southern California it does seem to be pretty well stocked with Meyer lemons which means this Gluten Free Roasted Meyer Lemon and Brown Butter Pasta is on repeat for as long as I can get my hands on them.

{{ The recipe and post for this Gluten Free Roasted Meyer Lemon and Brown Butter Pasta was made in partnership with J. Lohr Vineyards & Wines. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

Last week, we had a nice break from the cold, dreary rain and enjoyed a rare spring-esque afternoon in February!

I couldn’t resist putting my stock pile of Meyer lemons to use to whip a bright and sunny celebratory pasta dinner for my family. We dined on creamy, brown butter dressed pasta, with roasted lemon wheels and veg. I dressed each dish with a smattering of savory sprinkles right at the table. Yes, my friend, toasted pine nuts, basil, and Meyer lemon zest are in my opinion the savory equivalent of sprinkles. Bright, vibrant, and the life of the party! Todd and I even paired our impromptu feast with a few glasses of our favorite J. Lohr Estates Riverstone Chardonnay. The undertones of floral, citrus, and honey in every sip of this wine take this already incredible pasta dish to all new levels!

I highly suggest you stock pile these ingredients and make this one for yourself to celebrate your next sunny afternoon. Just don’t even think about NOT eating the Meyer lemon wheels! Once they’re thinly sliced and roasted, they’re a pleasing pop of flavor for your taste buds.

If you’ve never had a Meyer lemon before, you’re probably wondering what makes them so special?!

Meyer lemons are one of my all time favorite citrus fruits! These soft-skinned beauties are significantly sweeter and less acidic than traditional lemons, which are super-sour. Which means they lend themselves to all sorts of uses from savory dishes like this Meyer Lemon Brown Butter Pasta to drinks and desserts. Their signature sweetness comes from a bit of mandarin orange in their family tree, which also gives them their deep golden color, roundness, and smooth rind. They’re IRRESISTIBLE as far as I’m concerned!

If you’ve made this Gluten Free Roasted Meyer Lemon and Brown Butter Pasta or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

Gluten Free Roasted Meyer Lemon and Brown Butter Pasta

Description

While we love the roasted Meyer lemon, broccoli, and cauliflower in this dish tossed with gluten free pasta, you could also just serve them tossed with brown butter sauce on their own as a decadent side dish.

Ingredients

3 cups bite-sized broccoli florets

3 cups bite-sized cauliflower florets

1/4 cup olive oil, divided

2 Meyer lemons, sliced into thin wheels, seeds removed

1 (12-ounce) box gluten free elbow pasta

2 tablespoons salted butter

3 garlic cloves, minced

1/2 teaspoon crushed Aleppo pepper

2 tablespoons heavy cream

coarse kosher salt and freshly ground black pepper, to taste

2 teaspoons Meyer lemon zest

1/4 cup grated pecorino Romano cheese

1/4 cup toasted pine nuts

2-3 tablespoons basil, chiffonade

Instructions

Place a baking sheet in the oven. Preheat the oven to 450°F (leave the pan in the oven as it heats).

In a large bowl, toss together the broccoli and cauliflower florets with 2 tablespoons oil. Season with salt and pepper to taste. Arrange the vegetables in a single layer on the hot baking sheet; arrange the Meyer lemon slices around the vegetables. Bake at 450°F until the vegetables are starting to brown and are crisp-tender, about 15 minutes.

Meanwhile, fill a Dutch oven with water and salt the water liberally; bring to a boil. Add the pasta and cook according to package directions for al dente. Reserve 1/2 cup of the cooking liquid. Drain.

Melt the butter in the same Dutch oven over medium-high heat. Cook until browned and very fragrant, about 3 minutes. Add the remaining 2 tablespoons of oil, garlic, and Aleppo pepper; cook, stirring constantly, 30 seconds. Remove from the heat and add the heavy cream, stir to incorporate. Add the pasta, salt, and black pepper. Gently stir in the roasted vegetables and lemon wheels. Stir in 1/4 to 1/2 cup reserved cooking liquid to reach desired consistency. Top with zest, cheese, toasted pine nuts, basil leaves, and a sprinkling of Aleppo pepper if desired .

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.